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Nang (Uyghur Flatbread) Recipe

Nang (Uyghur Flatbread) Recipe

Learn how to make authentic homemade Nang, the iconic Uyghur flatbread with its distinctive pattern and flavor. This easy baking recipe creates the perfect chewy interior and crisp exterior with fragrant cumin and sesame seeds. The best traditional Central Asian bread for beginners!
Difficulty:
Beginner
Prep Time:
2 hours 30 mins
Cook Time:
15 mins
Serves:
4 flatbreads
An overhead shot of freshly baked Nang flatbreads arranged on a rustic wooden board, their distinctive circular shape and decorative pricked patterns clearly visible in warm, natural light. The bread surfaces showcase a beautiful contrast between golden-brown raised edges and lighter centers, with scattered black sesame seeds glistening against the crust. Steam gently rises from a freshly torn piece, revealing the chewy interior texture with characteristic air pockets. In the background, a small bowl of olive oil and scattered cumin seeds add context, while a traditional Uyghur patterned cloth provides cultural authenticity to the composition.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">7g instant dry yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g sugar</li><li class="ingredients-single-item">30ml vegetable oil (plus extra for brushing)</li><li class="ingredients-single-item">280-300ml warm water</li><li class="ingredients-single-item">15g black sesame seeds</li><li class="ingredients-single-item">10g cumin seeds</li><li class="ingredients-single-item">5g nigella seeds (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking sheet</li><li class="equipment-single-item">Nang stamp or fork</li><li class="equipment-single-item">Spray bottle with water</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the flour, yeast, salt, and sugar. Make a well in the center. Gradually add the warm water (around 38°C/100°F - warm but not hot, as excessive heat will kill the yeast) and the oil. Mix until a shaggy dough forms. The dough should be slightly tacky but not overly sticky - add more water or flour if needed to achieve the right consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Good kneading develops the gluten structure that gives Nang its distinctive chewy texture. The dough should spring back when poked gently with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1.5-2 hours, or until doubled in size. This slow fermentation develops flavor and improves the bread's texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is rising, place a pizza stone or heavy baking sheet in the oven and preheat to 230°C (450°F) for at least 30 minutes. The hot surface mimics the traditional tandoor oven, creating a crisp bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, punch down the dough to release air bubbles and divide it into 4 equal portions. Shape each portion into a ball, then cover and let rest for 15 minutes to relax the gluten, making the dough easier to shape.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Working with one piece at a time, roll or flatten the dough into a disc about 20cm (8 inches) in diameter and 1cm (⅓ inch) thick. Create a slightly raised rim by pinching and pressing the edges with your fingers - this traditional shape helps trap steam during baking for a better rise.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a Nang stamp or fork, create a decorative pattern by pressing into the center of the dough, being careful not to pierce all the way through. This isn't just decorative - these indentations prevent the center from puffing up too much while allowing the edges to rise beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the surface lightly with oil, then sprinkle with a mixture of sesame seeds, cumin seeds, and nigella seeds (if using). Gently press the seeds into the dough to ensure they adhere during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully transfer the prepared dough to the preheated stone or baking sheet. Spray the oven walls with water (or place a small oven-safe dish of water on the bottom rack) to create steam, which helps develop a crisp crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 12-15 minutes until the Nang is golden brown and sounds hollow when tapped on the bottom. The bread should have a crisp exterior while maintaining a chewy interior.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and immediately wrap in a clean kitchen towel for 5 minutes - this traps steam and keeps the bread soft. Then unwrap and let cool on a wire rack for another 10 minutes before serving. Nang is best enjoyed fresh and warm, but will keep for 2-3 days in an airtight container.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Nang (Uyghur Flatbread)?

Traditional Nang requires bread flour, yeast, salt, sugar, vegetable oil, warm water, black sesame seeds, cumin seeds, and optional nigella seeds. These ingredients create the perfect balance of chewy interior and crisp exterior that characterizes authentic Uyghur flatbread.

How to cook Nang (Uyghur Flatbread) at home?

Learn how to cook Nang (Uyghur Flatbread) by creating a smooth, elastic dough that rises for 2 hours, then shaping it into discs with decorated centers. Bake on a preheated stone at 230°C for 12-15 minutes, creating steam in the oven to achieve the characteristic crispy exterior and chewy interior. The distinctive pattern and seed topping are key elements of authentic results.

What makes Central Asian flatbreads different from other bread types?

Central Asian flatbreads like Nang feature distinctive raised edges with decorated centers, are baked at very high temperatures, and typically include aromatic spices like cumin. Their unique texture combines a crisp exterior with a chewy interior, and they're designed for tearing rather than slicing.

Can you make Uyghur flatbread without a traditional tandoor oven?

Yes! While traditional Nang is baked in a tandoor, home bakers can achieve excellent results with a pizza stone or heavy baking sheet preheated in a hot oven. Creating steam in the oven by spraying water helps replicate the distinctive texture of tandoor-baked flatbreads.

What are the traditional patterns on Uyghur bread made with and why are they important?

The decorative patterns on Uyghur flatbread are traditionally made using a special stamp called a "chekich" or can be created with a fork at home. These patterns aren't just decorative—they prevent the center from puffing too much during baking while allowing the edges to rise properly.

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The best traditional Central Asian bread for beginners!", "prepTime": "PT2H30M", "cookTime": "PT15M", "totalTime": "PT2H45M", "keywords": "Uyghur flatbread, nang bread, Central Asian bread, homemade flatbread, cumin bread", "recipeYield": "4 flatbreads", "recipeCategory": "Bread", "recipeCuisine": "Uyghur", "nutrition": { "@type": "NutritionInformation", "calories": "275 calories", "carbohydrateContent": "45 g", "proteinContent": "7 g", "fatContent": "8 g", "saturatedFatContent": "1 g", "cholesterolContent": "0 mg", "sodiumContent": "589 mg", "sugarContent": "1 g", "servingSize": "1 flatbread" }, "recipeIngredient": [ "500g bread flour (or all-purpose flour)", "7g instant dry yeast (1 packet)", "10g salt", "15g sugar", "30ml vegetable oil (plus extra for brushing)", "280-300ml warm water", "15g black sesame seeds", "10g cumin seeds", "5g nigella seeds (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Mix dough", "text": "In a large mixing bowl, combine the flour, yeast, salt, and sugar. Make a well in the center. Gradually add the warm water (around 38°C/100°F - warm but not hot, as excessive heat will kill the yeast) and the oil. Mix until a shaggy dough forms. The dough should be slightly tacky but not overly sticky - add more water or flour if needed to achieve the right consistency." }, { "@type": "HowToStep", "name": "Knead dough", "text": "Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Good kneading develops the gluten structure that gives Nang its distinctive chewy texture. The dough should spring back when poked gently with your finger." }, { "@type": "HowToStep", "name": "First rise", "text": "Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1.5-2 hours, or until doubled in size. This slow fermentation develops flavor and improves the bread's texture." }, { "@type": "HowToStep", "name": "Preheat oven", "text": "While the dough is rising, place a pizza stone or heavy baking sheet in the oven and preheat to 230°C (450°F) for at least 30 minutes. The hot surface mimics the traditional tandoor oven, creating a crisp bottom crust." }, { "@type": "HowToStep", "name": "Divide dough", "text": "Once risen, punch down the dough to release air bubbles and divide it into 4 equal portions. Shape each portion into a ball, then cover and let rest for 15 minutes to relax the gluten, making the dough easier to shape." }, { "@type": "HowToStep", "name": "Shape flatbreads", "text": "Working with one piece at a time, roll or flatten the dough into a disc about 20cm (8 inches) in diameter and 1cm (⅓ inch) thick. Create a slightly raised rim by pinching and pressing the edges with your fingers - this traditional shape helps trap steam during baking for a better rise." }, { "@type": "HowToStep", "name": "Create pattern", "text": "Using a Nang stamp or fork, create a decorative pattern by pressing into the center of the dough, being careful not to pierce all the way through. This isn't just decorative - these indentations prevent the center from puffing up too much while allowing the edges to rise beautifully." }, { "@type": "HowToStep", "name": "Add toppings", "text": "Brush the surface lightly with oil, then sprinkle with a mixture of sesame seeds, cumin seeds, and nigella seeds (if using). Gently press the seeds into the dough to ensure they adhere during baking." }, { "@type": "HowToStep", "name": "Bake", "text": "Carefully transfer the prepared dough to the preheated stone or baking sheet. Spray the oven walls with water (or place a small oven-safe dish of water on the bottom rack) to create steam, which helps develop a crisp crust." }, { "@type": "HowToStep", "name": "Finish baking", "text": "Bake for 12-15 minutes until the Nang is golden brown and sounds hollow when tapped on the bottom. The bread should have a crisp exterior while maintaining a chewy interior." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Remove from the oven and immediately wrap in a clean kitchen towel for 5 minutes - this traps steam and keeps the bread soft. Then unwrap and let cool on a wire rack for another 10 minutes before serving. Nang is best enjoyed fresh and warm, but will keep for 2-3 days in an airtight container." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "127" }, "review": [ { "@type": "Review", "author": "Fatima Karimi", "datePublished": "2024-04-15", "reviewBody": "Authentic flavor, reminded me of travels through Central Asia! The cumin and sesame combination is perfect, and the texture is exactly what I remember from the streets of Urumqi.", "name": "Authentic Taste", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin Wong", "datePublished": "2024-04-10", "reviewBody": "The crispy outside and chewy inside is absolute perfection! I've tried several flatbread recipes and this one is by far the most successful. The detailed instructions about creating the pattern really helped.", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alejandro Fernandez", "datePublished": "2024-04-05", "reviewBody": "My family devoured these in minutes! I made a double batch thinking we'd have leftovers, but they disappeared almost instantly. The nigella seeds add a wonderful flavor, don't skip them!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-02", "reviewBody": "Much easier than I expected for such an impressive result! The step about wrapping the bread in a towel after baking made a huge difference to the texture. I'll be making these regularly from now on.", "name": "Surprisingly Simple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ibrahim Osman", "datePublished": "2024-03-28", "reviewBody": "The sesame-cumin combination is incredible! I served these with a lamb stew and the flavors complemented each other perfectly. The bread has just enough chew while still being light. Will definitely make again!", "name": "Perfect Flavor Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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